Pecan Pie Cobbler

Doesn’t the title even make you just stand up and say, “YUM”? When I read this new recipe in a new Christmas Book that I received, I just knew it was going to be one of my favorites for 2012…..there is nothing better than hot cobbler with ice cream, and to have it with the gooey pecan filling, well, it just combines two of the most yummy desserts. Hope your Thanksgiving orChristmas menu will include this at least once..I think you will add it to your favorites also.
2 1/2 cups light corn syrup
2 1/2 cups firmly packed light brown sugar
1/2 cup butter, melted
1 1/2 tble vanilla
6 large eggs, lightly beaten
2 cups coarsely chopped pecans
1 (14.1 oz) package refrigerated piecrusts (or make your own)
Pam cooking spray (preferably butter flavored)
2 cups pecan halves
Honey or Cinnamon Ice cream
Preheat oven to 425. Combine first 5 ingredients in a large bowl, stirring with a whisk. Stir in coarsely chopped pecans.
Unroll 1 piecrust. Roll into a 13 x 9 in baking dish. Spoon half of filling mixture into pastry. Unroll remaining piecrust. Roll into a 13×9 in rectangle. Trim sides to fit pan. Place over filling in pan. Coat with cooking spray.
Bake at 425 for 14-16 min or until browned. Reduce oven temperature to 350.
Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in a decorative fashion. Bake at 350 for 30 min or until set. Cool 20 min on a wire rack; serve warm with ice cream. *If you are a chocoholic, you could add 1/2 cup miniature chocolate chips to the filling before pouring over the crust, giving you ANOTHER favorite, chocolate with pecan pie filling.